Thursday, February 4, 2016

Low Carb, High Fat and Nut Free Swedish Meatballs!

Tonight I am making these Swedish Meatballs from The Ketogenic Cookbook.  I can't wait to try them out!  I'll be serving them over zoodles (zucchini noodles).

Looks like meatloaf but tastes like Swedish meatballs!


  • 1.5 pounds grass fed beef
  • 1/4 pound ground pork
  • 1 large egg
  • 1/4 cup tomato sauce
  • 1/4 cup minced yellow onion
  • 1 tablespoon coconut aminos or wheat-free tamari sauce
  • 1 tablespoon dry mustard
  • 1 clove garlic, minced
  • 2 teaspoons fresh ground black pepper
  • 1 teaspoon liquid smoke
  • 1 stick unsalted butter
  • 2 ounces of cream cheese
  • 1/3 cup beef bone broth
  • 1/2 cup grated Parmesan cheese
  • 1/8 teaspoon ground nutmeg


  1. Preheat oven to 325F.
  2. In a large bowl combine,  ground beef, ground pork,  egg, tomato sauce (check the carb count),  minced yellow onion,  coconut aminos,  dry mustard,  garlic minced, of fine sea salt, fresh ground pepper, and liquid smoke (not sure what this is and I haven't found it in the local grocery store yet).  Mix until well combined.
  3. Shape into 1.5 inch meatballs and place on a rimmed baking sheet.  Bake the meatballs for 45-60 minutes, until cooked through and browned.
  4. Meanwhile, make the sauce:  Place butter in a saucepan and heat until the butter sizzles and brown flecks appear, stirring constantly to keep the butter from burning.  Reduce the heat to low.  Stir in  cream cheese,  beef bone broth,  Parmesan cheese and ground nutmeg.  Simmer for at least 15 minutes.  The flavors open up if you simmer longer.
  5. When the meatballs are done, remove them from the oven, place them on a serving tray, and serve with the sauce.